This delicious Baked Irish nachos with crispy potato chips covered in cheddar cheese, turkey bacon, fresh vegetables, and creamy avocado are the perfect lightened up twist on nachos.
These cheesy potatoes, aka Irish nachos, are layered with beans, tomatoes, and peppers. This recipe for Irish nachos is a family-favorite lunch or side dish. They are perfect for parties or for something different to serve on Taco Tuesday!
I am pretty sure I could live on just nachos. Between the chips, cheese, and salsa, I am one happy girl. Usually, I make mine with baked tortilla chips and all kinds of yummy toppings. However, sometimes it’s necessary to mix things up and baked chips are the answer.
I just have to say; Whoever came up with these Irish nachos is my hero. They are the perfect mix of nachos and potato skins and make the perfect addition to any appetizer spread. You can also make these with sweet potatoes, and they turn out pretty delish!
If you are looking for a fiber-rich alternative to nachos with tortilla chips, then these thin-sliced potatoes are going to become your new favorite side dish. When you add some shredded pork, they become an entire meal.
Key Ingredients For Irish Nachos
There are only a few simple ingredients on these nachos. This gives you lots of room to customize them and make them taste how you want them.
- Potatoes: Make sure your potatoes are sliced really thin. I prefer to use russet potatoes but you could also use red or golden potatoes.
- Cooking Spray: This is a very important ingredient. If you don't use cooking spray, the potatoes will probably stick to the baking sheet.
- Salt and Pepper: This is for the potatoes. Don't use too much because you only want to give it a little bit of taste.
- Cheese: Use your favorite type of reduced-fat shredded cheese. I used cheddar, but you can also use Mexican-style shredded cheese or even pepper jack for a bit more heat!
- Bacon: To keep things light, I used turkey bacon in this recipe. You can swap in regular pork bacon, center cut will be the leanest option. Vegetarian bacon also works.
- Veggies: Add any veggies you like - bell peppers, onions, Romaine lettuce, tomatoes, avocado, black olives, jalapenos - everything works!
Note: For a full list of ingredients and detailed instructions on how to make these nachos, take a look at the printable recipe card at the bottom of this post!
Recipe Tips and Ideas
Follow these tips to make sure that these nachos are perfect every single time!
- Use a mandolin slicer to slice the potatoes with the same thickness. If you try to use a knife, you might make some too thick and other pieces too thin.
- Thin potato “chips” will cook faster and crispier; however, if they are too thin, they won’t hold up the toppings very easily. We liked an 1⁄8-1⁄4” thick slice. Using a mandolin makes slicing incredibly fast and produces nice, even slices.
- Soaking the potatoes in ice water helps pull out some of the starches so that the potatoes will cook up more crisply. Likewise, the more excess water that you can soak up with the dish towel after they’ve soaked, the crisper the potatoes will be.
- I tried coconut oil, canola oil, and “baking spray” cooking sprays. I also tried a thin coating of olive oil and canola oil for cooking the potatoes. Any of these options will work. I liked the crispness and flavor of the coconut oil version the best (you couldn’t taste the coconut oil, they seemed lighter though).
- Roast the potato slices in a single layer on the baking sheet and flip them over halfway through the roasting time. This way, both sides will bake at the same rate.
- Put all the nacho toppings on top of the entire serving of potatoes and then bake it for five more minutes. This melts the cheese and makes the nachos nice and hot.
Side Dish ideas
The best thing about these nachos is that you can enjoy them for lunch, as a snack, or serve them at a party!
No matter when you serve them, these turkey enchilada stuffed mushrooms are a big hit and would go along great. They are perfect for parties and fun to eat for lunch.
Want something lighter with a bit of spice? This Mexican shrimp skillet is both hot and light and tastes fantastic with the nachos!
Frequently Asked Questions About Irish Nachos
Here are some questions I frequently get asked about by some readers...
Russet potatoes are the best to slice and use in Irish nachos. They are big enough so that you will get lots of slices out of one potato. Plus, they crisp up really well as they bake in the oven.
The best kind of beans for nachos is going to be black beans. They are meaty and a traditional choice for recipes like this. If you don't have black beans, you can use red kidney beans as a replacement.
Honestly, We do not suggest trying to store nachos that are already baked with melted cheese on top. The texture will change, and it won't taste the same as it does fresh out of the oven.
It's better to store the baked potato slices and then just heat up a fresh tray of nachos when you want them.
- Print Recipe
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- 1 pound Russet potatoes (about 2 large)
- 1 Salt to taste (coarse sea salt is best)
- 1 Cooking spray (coconut oil or desired type)
- 4 slices turkey bacon
- 2.5 ounces cheddar cheese, grated
- 1 tomato, diced
- 4 mini bell peppers, sliced
- 1 jalapeno, sliced
- 1/2 avocado, diced
- 3 green onions, chopped (green tops only)
- 1/2 cup baby spinach (sliced or Romaine)
- 2 tablespoons sour cream (or Greek yogurt)
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- Nutritional Information
Preheat oven to 400°F. Line two large sheet pans with parchment paper and set aside. Scrub potatoes to clean debris off skins (or peel). Use a mandolin or a sharp knife to slice potatoes into 1⁄8”-1⁄4” thick slices. Place potato slices into a large bowl of ice water for at least 30 minutes. Meanwhile, saute bacon slices over medium high heat until crisp and evenly cooked through. Use non-stick cooking spray for crisper bacon. Allow the bacon to cool and then chop into small pieces.
When the potatoes have finished soaking, remove them from the water bath to a clean dishtowel. Pat dry (try to remove as much water as possible from the potato slices). Spray parchment paper on the sheet pans with coconut oil cooking spray. Spread the potato slices in a single layer over the parchment paper. Spray the top side of the potatoes with more cooking spray and sprinkle with sea salt.
Bake for 12 minutes and then flip each potato slice over and bake for another 10-12 minutes. Cook time will vary according to how thick the potato slices are. Look for crispness around the edges and a few speckles of light browning. Larger brown spots will taste bitter, although extra crisp, so be sure to remove potatoes from the oven before they brown too much.
Layer potato “chips” in an oven-safe skillet or baking dish. Sprinkle a bit of crumbled bacon, cheese, tomatoes, bell peppers, and jalapeno over the layer of potatoes. Continue layering potatoes and toppings until your nachos are formed. Return the skillet to the oven and bake for just a few more minutes until the cheese has melted. Top with avocado, green onions, sliced spinach, and sour cream. Serve immediately.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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